蓝光照射对冰箱果蔬保鲜效果的影响研究

Study on the effect of blue light irradiation on the preservation of fruits and vegetables in refrigerator

以六种常见果蔬为试材,研究4℃贮藏条件下,蓝光照射对其贮藏品质的影响,以非蓝光照射处理为对照。结果表明:蓝光照射可以维持果蔬色泽及形态、提高果蔬贮藏7天后的感官评分;延缓水果在贮藏期间可溶性固形物的生成;抑制果蔬维生素C的降解;保持蔬菜叶绿素的含量;并且在一定程度上能抑制果蔬表面微生物的生长。综上,蓝光处理有助于维持果蔬品质,是一种有效的冰箱保鲜方法。

The effect of blue light irradiation on quality of six common fruits and vegetables under 4℃storage conditions were investigated,and non-blue light irradiation was treated as control.The results showed that with the blue light irradiation,the color and shape of fruits and vegetables was kept,the sensory scores of fruits and vegetables after storage for 7 days was improved,the formation of soluble solids during storage was delayed,the decreasing of vitamin C content of fruits and vegetables was delayed,and the growth of microorganisms on the surface of fruits and vegetables was inhibited.In summary,the blue light irradiation treatment could maintain the quality of fruits and vegetables,which is an effective method of preservation in refrigerator.